Instructions

1. Cut each calamondin orange in half and remove the seeds.
2. Squeeze the juice into a bowl or measuring cup and set aside.
3. Flatten each calamondin half and thinly slice the peel into ribbons.
4. Measure the calamondin peel, water and calamondin juice before pouring into a large jam pot.
5. Measure equal amounts of sugar and add to the pot.
6. Add butter to pot.
7. Heat on low, stirring occasionally so the sugar doesn’t scorch on the bottom of the pot.
8. Once the sugar has dissolved turn the heat up to medium high and bring to a boil.
9. Place a saucer in the freezer.
10. Cook until marmalade sets.
11. Check set by dropping a dollop of marmalade on the cold saucer and push the edge with your fingertip.
12. If marmalade wrinkles it has set.
13. Process marmalade in a hot water bath 20 minutes.